Spicy Creamed Corn
Lucinda adds a secret ingredient -- Monterey Jack cheese -- to this spicy creamed corn dish to make it irresistible.
Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.
Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.